1959
Hans Zarges
The year his son Hans Peter was born. The piglet was a gift to mark the birth.
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Two generations, one place in the Old Town.
From the butcher's shop in 1959 to the Hühnermarkt today.
Frankenallee
Outside the shop
The sign still bore the previous owner's name. Gisela Zarges with the team.
Today
Markt 18
Wood panelling, warm lamps, room to linger.
It all began in 1959 on Frankenallee. Hans Zarges took over the Seynstahl butcher's shop, gave it his name and turned one shop into seven: one of the largest butcheries in the city, supplying the trade fair, the Christmas market and sausage stands all over Frankfurt. Craft you can taste, and recipes that have stayed.
The second generation, Hans Peter Zarges and his sister, turned it into a delicatessen and a restaurant on the Freßgass that earned a Michelin star in 2008 with star chef Alfred Friedrich. Since the Hühnermarkt was rebuilt in 2018, this is where we are: Markt 18, between the Cathedral and the Römer, with the Christmas market on our doorstep, the one the family once supplied. Two buildings, one Wirtshaus, one family.
Our Kitchen
Whoever cooks here learned from a master.
Girolamo Falco has worked in the Zarges family's kitchens since 2007: first alongside Alfred Friedrich, then eight years as head chef, and today at the Hühnermarkt. He still makes the Frankfurt schnitzel the way Friedrich showed him, from the cut of meat to the plate.
"I'm a cook, not a philosopher. I win people over with what I love doing most: cooking for my guests."Girolamo Falco, Head Chef